Swedish Lussekatter with cranberries

Ingredients for 1 servings:

• 350 g flour
• 50 g almonds, ground
• 80 g sugar
• 2 packets of vanilla sugar
• 200 g butter, room temperature
• 1 egg(s), class M
• 1 pinch of salt
• 2 pinches of saffron
• 2 egg yolks
• Cranberries, dried
• some sugar for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

baked without yeast

Sift the flour and knead with the other dough ingredients until smooth. Wrap in cling film and refrigerate for about 30 minutes. Then, scoop out small portions of dough, about 10 g each, roll them into a 10 cm long log, and shape them into the typical Lussekatter cookies. To do this, roll the dough strand in opposite directions at the ends to form an “S.” Place on two baking sheets lined with baking paper. Place a cranberry in each loop of the cookie, dab it with egg yolk, and sprinkle with a little sugar. Bake in a preheated oven on the top rack for 10-12 minutes at 180°C (top/bottom heat). Cool on a wire rack. The dough yields about 70 cookies. Lussekatter cookies are a must-have for the Swedish Festival of Lights.